Warm-Weather Food

We’ve had fabulously warm days this week, so I’d like to present you with a meal (it’s not really a meal) idea that’s light and fun and kind of like bar food all at the same time. What fun!

Buttermilk Blue Cheese Dressing

I know – not overly complicated, but with some chicken tenders (these are frozen fried Buffalo-style. Try not to be like me.), some nice green veggies, and some bread this is a great little meal! Also, bottled salad dressings are gross. That’s all I think about that.

Here’s what I started with (wait for it, I added some stuff):

1 cup milk

1 tablespoon vinegar

1 clove minced garlic

1/4 cup sour cream

1 tablespoon minced parsley

3 oz crumbled blue cheese

First, make the buttermilk: combine the milk and vinegar and let it sit and thicken for 5 minutes.

Then, dump in the rest of your ingredients and taste the loveliness you’ve made.

See the red stuff? It’s 2 dashes hot sauce, and it’s optional, but a great option. Go for it! Now, this tastes like a cross between ranch and blue cheese dressings, which I loved. But, from the buttermilk and sour cream it was a bit tangy for my taste, so I added 1 tablespoon mayonnaise to smooth everything out.

Just a touch! You won’t know it’s there, but it will make a big difference, promise! Then, I wanted more flavor, so I added a little bit of dehydrated onion – you could use onion powder or minced onion, too! Definitely do this part.

And there you have it! Let this sit for at least 30 minutes or up to a week in the fridge – it’s delicious!

Tip: If you want to serve this as dip, reverse the sour cream and buttermilk – 1 cup sour cream, 1/2 cup buttermilk. Everything else is the same!